Salted Caramel Pecan Pie
Grateful for so much this year.
This wasn't a planned post but I could not get this pie out of my head! It uses a rich salted date 'caramel' and hazelnut butter filling, and is topped with maple glazed pecans. Sorry I don't have a picture of it sliced, it is being saved for Thanksgiving dinner on popular demand :) But I took a peek at the filling and it is gorgeous.
Have a wonderful Thanksgiving. If you need to detox, you know where to find my recipes!
Pie crust:
- 2 cups/224g almond flour
- 1 cup/90g oat flour
- 1 egg, lightly beaten (sub 3 Tbsp. aquafaba)
- 1/4 cup/56g butter, melted and cooled
Maple Glazed Pecans:
- 1 cup/112g raw unsalted pecans
- 2 Tbsp. maple syrup
- Pinch sea salt
Filling:
- 12 oz./340g pitted mejdool dates, soaked in hot water for 15 mins and ground to a smooth puree along with 1 tsp sea salt and 1 tsp vanilla
- 1 tsp. vanilla extract
- 1 tsp. fine sea salt
- 1 cup/224g hazelnut butter (sub any unsweetened nut butter)
- 1 tsp. baking powder
- (Add 1/4 cup cocoa powder to make it a chocolate pecan pie)
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Soak dates in hot water for 15 minutes.
Preheat oven to 350F/180C. Combine almond flour and powdered oats in a bowl. Add butter and egg. Mix first with a spoon and then knead a little with your hands to form a lightly sticky ball of dough, the texture of clay. Pat crust into 9"/23cm pie dish, and poke holes in the crust with a fork so it doesn't rise. Crimp edges with fork if desired. Bake for 12 mins in preheated oven or until edges are lightly browned. Remove and let cool. Leave oven on.
Heat a medium skillet over medium heat. Add ingredients for maple-glazed pecans to the skillet and cook for 4-5 minutes, stirring often until maple syrup has caramelized. Remove from heat and cool the pecans on parchment paper, separating if stuck together.
In a food processor, grind dates to a smooth puree using 1/4 cup/60ml of the water that they were soaked in. Add vanilla and salt and pulse. Transfer to a bowl and add hazelnut butter and cocoa, if using, and mix.
Spoon filling into crust and top with pecans. Cover exposed sides with foil to prevent burning and bake 18-20 mins at 350F/180C for a gooey filling.
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